1. In a bowl, pour the water over the potato flakes for 15 minutes.
2. Grind meat twice using a 6.0 mm disk, together with the bologna, scamorza cheese and the hydrated potato flakes.
3. Place minced meat into a bowl and work it along with the grated Parmigiano cheese, pumpkin cream, eggs and salt until all ingredients are combined.
4. Let the mixture stand in refrigerator for 2 hours.
5. Shape into balls, each weighing about 60 g.
Suggestions for consumer: cook in frying pan with oil for about 15 minutes.